Tuesday, September 10, 2019

Snake-gourd-Lentil - Pudalangai-Koottu

#SnakeGourdLentil #PudalangaiKoottu : #Pudalangai #Koottu is prepared from green gram lentil, #Snakegourd and Coconut paste. #Snakegourd is the most suitable vegetable for #koottu. Tender #Pudalangai [ #Snakegourd ] has to be chosen to make a tasty #PudalangaiKoottu.




Ingredients :
1/2 cupSnake gourd chopped
1/8 cupGreen gram split
1 small sizeOnion,chop nicely
1 cloveGarlic,chop nicely
2 TbspGreen gram
3/4 TspSambar Powder [ adjust ]
1 pinchTurmeric powder
1/2 TspSalt [ adjust ]
To grind :
4 TspCoconut scraping [ adjust ]
2 or 3Black pepper [ optional ]
1/4 TspCumin
1/4 TspRice flour
To Temper :
1/2 TspVengaya vadavam
1/2 TspOil

A small quantity of chopped coriander leaves to garnish.






Method :
Take all the ingredients given to grind in a blender and make a fine paste.
Transfer into a bowl and set aside.

Take green gram in a pressure cooker.
Wash twice and then add 1/4 cup of water.
Pressure cook for a whistle then reduce the flame to SIM and cook for 5 minutes.
Open the cooker only after it ran out of steam.
Transfer into a bowl and keep aside.

Take 1/3 cup of water in a pressure cooker.
Add turmeric powder, salt and Sambar Powder.
Mix well and spread chopped onion, garlic and pudalangai.
Close the pressure cooker with weight on.
Pressure cook for one whistles.

Release the steam immediately by keeping it under running water.
Now add cooked lentil and coconut paste.
Mix well and adjust salt.
Allow to simmer for 2 to 3 minutes on medium heat to get required consistency.
If the dish is too thick add hot water to dilute.
Transfer into a serving bowl.
Temper Vengaya vadavam  in a kadai with 1/2 Tsp of oil and pour over the Pudalangai koottu.
Now garnish with coriander leaves.

Tasty Pudalangai koottu is ready.
A very good side dish for white rice mixed with Sambar or Rasam.
Koottu can also be mixed with hot white rice and relished with any kara curry or pickle.







Paruppu Adai
Paruppu Adai
Suraikkai Morekuzhambu
Suraikkai Morekuzhambu
Red Greens masiyal
Red Greens masiyal
venthaya keerai Lentil
venthaya keerai Lentil
venthaya keerai paruppu
venthaya keerai paruppu









Wednesday, April 24, 2019

Aranellikkai Thuvaiyal

#AranellikkaiThuvaiyal  #GooseberryChutney  : The botanical name of #aranellikkai is Phyllanthus acidus.
It is known as #Gooseberry in English and also called by various names like Otaheite gooseberry, Malay gooseberry, Tahitian gooseberry. Country gooseberry, Star gooseberry, Starberry, or West India gooseberry [ source : wikipedia ].  It tastes very sour and tart. These berries can be enjoyed raw with salt & pepper or salt & chilli powder.
As an experiment I prepared #Thuvaiyal [ #Chutney ] using #Aranellikkai.
It was very tasty and loved by all. So here I am sharing the way to do it.

Aranellikkai Thuvaiyal [ Gooseberry Chutney ]


Ingredients :
35 to 40Aranellikkai [ Gooseberry ]
1/2 CupCoconut scraping
3 or 4Red chilly [ adjust ]
2 TspMustard seeds
1 TspBlack gram
1 TspHorse gram [ kollu ]
Small pieceAsafoetida
A pinchTurmeric powder
3 TspGingelly oil [ sesame oil ]
1 TspSalt [ adjust ]

Method :
Wash #aranellikkai and remove the seeds using a knife .
Set aside.
Heat a kadai on a stove over medium flame with a teaspoon of oil.
Roast red chilly till it changes to deep red color.
Transfer into a bowl or mixie jar.
Now fry asafoetida till it gives out nice flavour.
Take out and put it in the mixie jar.
Now add half a teaspoon of oil and crackle mustard seeds.
Transfer into the mixie jar.
Then in the same kadai roast black gram and horse gram till they change to golden brown.
Transfer into the mixie jar.
Pour half a teaspoon of oil in the kadai and add chopped aranellikkai.
Stir with a ladle adding a pinch of turmeric powder.
Keep stirring till it loses its raw smell and becomes soft.
Take out.
Take all the roasted items, sauteed aranellikkai, coconut scrapings and salt.
Grind into a smooth paste adding water.
Adjust salt and transfer into a serving bowl.

Tasty n yummy #AranellikkaiThuvaiyal is ready.
This thuvaiyal goes well with Pongal, upma, rice sundal, Idli, Dosai etc.,...
#Aranellikkai thuvaiyal can also be mixed with white rice adding a dash of gingelly oil and relished with any vegetable stir fry [ poriyal ] or sambar.

Aranellikkai Thuvaiyal [ Gooseberry Chutney ]







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Vaeppam poo [ Neem flower ] thuvaiyal
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Wednesday, January 30, 2019

Vazhaipoo-Paruppu-Urundai-Kuzhambu

#VazhaipooParuppuUrundaiKuzhambu  #BananablossomLentilBallsGravy : I recently prepared paruppu urundai kuzhambu using banana flower [ banana blossom ]. The taste was very good and here I am sharing the recipe with you all.

Vazhaipoo urundai kuzhambu


Ingredients for Urundai:
2 ( or ) 3Vazhaipoo bunches
1/8 CupGram dhal [ Channa dhal ]
1 TspBlack gram lentil
1/2 TspBoiled Rice [ puzhungarisi ]
1/2 TspCumin seeds
1 or 2Green chilly [ Adjust ]
1 pinchTurmeric powder
1/4 TspSalt [ Adjust ]
Ingredients for Kuzhambu:
Small Amla size Tamarind, Soak in warm water
10 - 12Small Onion, Peel and quartered
1 medium sizeTomato, chopped
2 - 3Green chilly, split lengthwise
10 - 12Curry leaves
1/2 TspMustard
1/4 TspAsafoetida powder
2 or 3 TspGroundnut oil
1 1/2 TspSalt [ adjust ]
2 pinchesTurmeric powder
3 TspSambar Powder
1/2 TspAraithuvitta Kuzhambu Powder
1 TspCoriander Powder

A small amount of chopped coriander leaves to garnish.

Method :
Remove center stem from each floret of vazhaipoo [ banana blossom ].
Set aside.
Wash and Soak gram dhal, boiled rice and black gram in water for an hour.
Then drain water and take soaked lentils, green chilly, cumin seeds and salt in a blender.
Grind coarsely without adding water and transfer into a bowl.
Add turmeric powder and chopped vazhaipoo [ banana blossom ].
Mix well.
Roll into a small small balls.

Heat a kadai with oil on a stove over medium flame.
Crackle mustard seeds and then add asafoetida.
Now add green chilly, curry leaves and quatered small onions.
Saute for two minutes.
Then add chopped tomato and saute till it becomes soft.
Now add coriander powder, turmeric powder, salt, Sambar Powder and Araithuvitta Kuzhambu Powder.
Mix well and add a cup of water and bring it to a boil.
Add lentil balls gently once the mixture starts boiling.
Don't disturb the balls for 5 minutes.
Make sure that the balls completely get immersed in the liquid.
Squeeze out pulp from soaked tamarind with half a cup of water and strain into boiling kuzhambu.
Gently mix well.
Allow to simmer for 5 to 10 minutes.
Check whether the lentil balls get cooked.
Adjust salt and turn off the stove
Add chopped curry leaves and coriander leaves.
Transfer into a serving bowl.

Take hot white rice in a plate, pour a ladle full of sambar, add a dash of ghee and mix well with hand.
Enjoy with urundai in kuzhambu. Wow!! wow!!...



Vazhaipoo urundai kuzhambu






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